Creamy Tomato Soup Basil (Printable version)

Velvety tomato soup brightened with fresh basil and a touch of cream for rich flavor.

# What you'll need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 2.2 lbs ripe tomatoes, roughly chopped (or 2 x 14 oz cans whole peeled tomatoes)

→ Liquids

05 - 2 cups vegetable stock
06 - ½ cup heavy cream

→ Herbs & Seasonings

07 - ½ cup fresh basil leaves, plus extra for garnish
08 - 1 teaspoon sugar (optional, to taste)
09 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 5 minutes until softened but not browned.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add chopped tomatoes with juices if using canned. Cook for 5 minutes, stirring occasionally, until tomatoes begin to break down and release their liquid.
04 - Pour in vegetable stock and bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes to develop flavors.
05 - Add fresh basil leaves. Use an immersion blender directly in the pot or transfer to a countertop blender to purée until completely smooth.
06 - Return soup to pot if necessary. Stir in heavy cream and sugar if using. Season generously with salt and pepper to taste. Gently reheat until hot but not boiling.
07 - Ladle into warm bowls and garnish with extra fresh basil leaves. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under an hour with pantry staples you probably already have
  • The fresh basil transforms something ordinary into something restaurant worthy
02 -
  • Hot soup expands violently in blenders, so either let it cool slightly or leave the vent hole open and cover with a towel
  • The cream can curdle if you boil it after adding it, so just heat gently until warm
03 -
  • Taste your tomatoes first and adjust sugar accordingly since some canned brands are already quite sweet
  • Fresh basil should be added at the very end or as a garnish to preserve its bright, peppery flavor

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